The 2025 Banh Mi Festival has hit a home run this year, featuring a stunning array of innovative bread varieties that captivated the crowds. Among the standout attractions, ABC Bakery once again showcased its popular dragon fruit bread, initially launched back in 2020. This year, the fruit's vibrant color and subtle sweetness were met with eager anticipation.
Thai Quoc, a 33-year-old resident of Ben Tre, expressed his admiration for the bread, noting, "Bánh mì lúc còn nóng sẽ rất thơm mùi thanh long, đây chính là điểm gây ấn tượng với mình" (The bread is very fragrant with dragon fruit when it is hot, and that really impresses me). The unique bread had patrons flocking to the stall, eager to sample it hot out of the oven.
Also capturing attention at the event was MISEN, a 60-year-old noodle company from Japan that debuted a Vietnamese-Japanese fusion bread filled with minced meat. Having only entered the Vietnamese market at the end of 2024, MISEN’s adaptation has tailored its offerings to better match local tastes.
Grandmalu's, a winner of the previous year's festival, also returned with a delectable bread pair featuring sea grapes. Nick Shell, a long-time resident of Vietnam, shared how he has managed to cultivate these sea grapes in seawater to enhance their naturally salty flavor. He remarked, "Dùng ngọc long biển sẽ tốt hơn muối ăn bình thường do hàm lượng natri thấp, phù hợp với cả người bị cao huyết áp" (Using sea grapes is better than regular salt because of its low sodium content, making it suitable for those with high blood pressure). This insight truly highlights the intersection of health and flavor, a theme prevalent throughout the festival.
PewPew’s stall became something of a phenomenon among younger attendees, with long queues stretching out to taste their reimagined banh mi. Unlike traditional offerings, PewPew has altered the ends of their loaves, cutting off the crust to create a different tasting experience. Prices ranged widely from 20,000 VND to over 100,000 VND, catering to a diverse audience with a variety of flavors including spicy salt and traditional pate breads.
The festival also broke new ground by bringing together 50 talented chefs to showcase 100 seafood dishes that paired exquisitely with breads. These dishes included a delightful assortment of ingredients such as fish, shrimp, squid, crab, and provided dipping sauces, which were served either on whole loaves or sliced pieces. Festival-goers raved about the delicious blends of flavors and textures that these culinary experts brought to the table.
A notable highlight was the intricate model of Ben Thanh Market, elaborately constructed out of bread. Le Hong Linh, a 47-year-old technical application employee at Wilmar Group, led a team that spent a remarkable 14 days creating this eye-catching display. His dedication not only showcased their passion for the craft but also added a creative visual element that drew in many visitors who wanted to capture the perfect social media shot.
As people continued to flock to the booths, the excitement was palpable. Vendors and participants alike were thrilled by the sheer volume of interest and engagement shown by attendees. This year's festival has solidified itself as an important emblem of culinary innovation and a celebration of one of Vietnam's most cherished foods, the banh mi.
With every bite showcasing the creativity and essence of Vietnamese flavors, the 2025 Banh Mi Festival not only honored traditional recipes but also pushed the boundaries of what's possible within this beloved dish. The event stands as a testament to the thriving culinary landscape in Vietnam, showing that there’s always room for exciting new flavors amidst time-honored traditions.
